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Make Fermented Vegetables With Pickling Spice

Fermenting foods is one of my passions in life. With just a little bit of salt and water, you can transform vegetables into something completely different and also increase their healthful properties. Fermented foods contain probiotics, which can be beneficial for the digestive system.

I especially love fermenting vegetables because it’s so simple, and much easier than traditional canning or other food preservation techniques. It’s also possible to make just one jar, which is nice when you don’t have a huge amount of produce to work with.

Flexible Pickling

This fermented veggie recipe is easily adaptable because you can throw in any hard vegetable that you might have an abundance of and it will still turn out great! The pickling spice gives it a wonderful boost of flavor that I really enjoy.

My recipe doesn’t contain exact amounts of vegetables because you really just need enough to fill a quart sized jar. Feel free to use more of one kind or omit another one all together. The most important thing is to try to chop all your vegetables to be approximately the same size to ensure they all ferment at about the same rate.

Inspired to make more fermented vegetables?

Colleen Codekas is a guest writer who runs the blog Grow Forage Cook Ferment, a website that teaches about all types of modern homesteading endeavors, particularly related to fermenting, foraging, herbalism, wildcrafting, permaculture, cooking seasonal produce, and natural health. In her spare time she’s often brewing up a gallon of mead or making a homemade herbal salve.